Argentine Beef Stew (serves 6)

125 ml vegetable oil (1/2 cup)
15 ml butter (1 tbsp)
1 kg round steak, cut into bite size pieces
2 onions, finely chopped
2 garlic cloves, finely chopped
1 dried bay leaf
2 ml marinated green peppercorn 1/2 tsp
salt and pepper to taste
cayenne pepper
dried basil
dried marjoram
250 ml dry white wine (1 cup)
500 ml beef stock (2 cups)
500 gr potatoes peeled and cut into small dice
2 cups pumpkin peeled and diced
2 green peppers, finely diced
3/4 cup corn kernels
2 peaches
1 cup dark grapes, seedless and cut in half
1 cup canned tomatoes, chopped

In a large saucepan heat oil and butter.  Brown beef in batches on all sides over medium high heat.  Add onion and garlic and fry with meat for 3 minutes.  Add bay leaf and green peppercorns.  Season with salt, pepper, cayenne pepper, dried basil and marjoram.  Add potatoes, pumpkin, peppers and corn.  Cover and simmer for an additional 20 minutes.

Meanwhile, blanch peaches in hot water.  Peel off skins.  Cut in half and remove stones.  Cut peaches into thick wedges.

Carefully mix peaches, grapes and tomatoes into stew.  Cook for a further 5 minutes to heat through.  Season to taste and serve.